Serves: 4–6
Prep Time: 15 minutes
Cook Time: 40 minutes
For the Chicken Marinade:
Natu Kodi (country chicken) – 1 kg (cleaned and cut)
Onions – 3 large (finely chopped)
Tomatoes – 2 large (chopped)
Green chilies – 3 (slit)
Turmeric – ½ tsp
Salt – 1 tsp
Red chili powder – 1 tsp
For Masala:
Ginger garlic paste – 1½ tbsp
Curry leaves – 2 sprigs
Coriander powder – 2 tsp
Red chili powder – 1½ tsp (adjust to taste)
Garam masala – 1 tsp
Fresh coriander – a handful (chopped)
Oil – 4 tbsp (preferably groundnut or sunflower oil)
Water – as needed
Optional:
1 tsp poppy seeds paste or 2 tbsp coconut paste for thicker gravy
In a bowl, add cleaned country chicken, turmeric, salt, chili powder, and ginger garlic paste.
Mix well and marinate for at least 1 hour (overnight is better for tenderness).
Heat oil in a heavy-bottomed kadai.
Add chopped onions and sauté until golden brown.
Add curry leaves, green chilies, and ginger garlic paste.
Fry till raw smell disappears.
Add the marinated chicken pieces to the onion mixture.
Fry on medium-high heat for 5–7 minutes, stirring well.
Add chopped tomatoes, salt, turmeric, red chili powder, coriander powder.
Cover and cook until tomatoes turn soft and the oil starts separating.
Add about 1–2 cups of water (based on how much gravy you want).
Cover and cook on low flame for 30–45 minutes or until chicken becomes tender (country chicken takes time).
Stir occasionally and check for water. Add more if needed.
Once the chicken is cooked, add garam masala and optional coconut/poppy seed paste.
Simmer for 5 more minutes.
Garnish with fresh coriander leaves.
At Desi Chicken, we believe in bringing you the purest, healthiest, and most delicious country chicken—just like nature intended. No artificial hormones, no antibiotics, just wholesome goodness for you and your family.
Survey No.99/E/1/1, Nandipally Revenue Village, Opp.Vasista Farm House, Nagaram grama Panchayat, Maheshwaram, Ranga Reddy, Telangana-501218.
